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The Softest and Fluffiest Brioche You’ve Ever Tasted: A Recipe for Perfection
If you’ve ever bitten into a warm, buttery piece of brioche and thought to yourself, This is what heaven must taste like, then you know exactly what we’re aiming for with this recipe. This brioche is going to be the softest and fluffiest you’ve ever tasted, with a golden-brown, slightly sweet crust and a delicate, pillowy interior that will melt in your mouth.
Whether you’re making it for breakfast, as a side for dinner, or as the perfect base for your favorite sandwich, this brioche will transform your kitchen into a bakery and impress everyone lucky enough to take a bite. Let’s dive into how to create this bakery-worthy brioche in your own home!
Why This Brioche Is Different
There are many brioche recipes out there, but what sets this one apart is the perfect combination of ingredients, technique, and patience. Brioche dough is known for being rich and buttery, but this recipe goes the extra mile to ensure the texture is as light as air and incredibly soft. It uses the right amount of flour and liquid to give you the perfect balance between a delicate crumb and a pillowy-soft, melt-in-your-mouth experience.
Every bite will remind you of those dreamy bakery days, and you’ll be left wondering why you didn’t start making homemade brioche sooner.
Ingredients You’ll Need:
For this soft, fluffy brioche, here’s what you’ll need:
- 4 cups all-purpose flour (plus extra for dusting)
- 1/2 cup whole milk, lukewarm
- 1/4 cup sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 5 large eggs (at room temperature)
- 1 cup unsalted butter (softened)
- 1 tablespoon honey (for extra richness)
- 1 egg (for egg wash)
Instructions:
1. Activate the Yeast:
Start by combining the lukewarm milk and sugar in a bowl. Sprinkle the active dry yeast over the milk and stir gently. Let it sit for about 5-10 minutes until the mixture becomes frothy and bubbly. This ensures the yeast is active and ready to give your brioche dough that signature lift.
2. Mix the Dough:
In a large bowl or the bowl of a stand mixer, combine the flour and salt. Make a well in the center and pour in the yeast mixture, eggs, and honey. Using a dough hook attachment or a wooden spoon, start mixing until everything comes together into a dough.
3. Knead the Dough:
Once the dough has formed, turn it out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth, elastic, and slightly sticky. If you’re using a stand mixer, knead on medium speed for 6-8 minutes until the dough pulls away from the sides of the bowl. It should feel soft, but it should still be able to hold its shape.
4. Add the Butter:
The key to soft, fluffy brioche is the butter, and you’ll need to incorporate it gradually. Add the softened butter, a few tablespoons at a time, and continue kneading until the butter is fully incorporated and the dough is smooth and shiny. This step might take a bit longer, but it’s essential for that melt-in-your-mouth texture.
5. First Rise:
Once the dough is fully mixed and the butter is incorporated, place it in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1.5 to 2 hours, or until it doubles in size. You can also refrigerate it overnight for a longer rise, which will help develop even more flavor.
6. Shape the Dough:
After the dough has risen, punch it down gently to release the air. Then, turn it out onto a floured surface and shape it into your desired form. You can divide the dough into smaller portions and shape them into rolls or place the dough in a loaf pan for a traditional brioche loaf.
7. Second Rise:
Place the shaped dough into the prepared pan (or on a baking sheet if making rolls) and cover it with a towel. Let it rise again for 1-2 hours, until it has puffed up and become light and airy.
8. Preheat the Oven:
While the dough is rising, preheat your oven to 350°F (175°C). If you’re using a loaf pan, make sure it’s greased and ready to go. If making individual rolls, line a baking sheet with parchment paper.
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9. Egg Wash:
